Category Archives: Uncategorized

Octopus anyone? This past weekend I went to a dinner party where we feasted on crickets, barnacles, chicken feet, octopus, camel’s milk, 100-year-old eggs, baccalao and quite a few more things average Americans don’t typically find on their tables. The party was … Continue reading →

Sometimes you can use the carved away bits to make something wonderful—bones produce hearty broth, the foundation of good soups, stews and sauces. Watermelon rinds make the most delectable pickles. Salmon skin trimmed away from the filet and baked or fried makes a good … Continue reading →

In early spring I was laid low with bronchitis, accompanied by about three weeks of being able to neither taste nor smell. This has happened to me once before, a few years ago when I had a really aggressive cold. I spent the … Continue reading →

I’m just back from this year’s conference of the International Association of Culinary Professionals with a fistful of business cards, loads of notes scribbled during myriad sessions and panels, and the memories of some fine conversations and really good food (thanks, Louisville!). One … Continue reading →

po’ boy! After stuffing myself with an array of raw oysters recently, I decided to turn my attention to their cooking possibilities. But what should I make with them, I wondered. Rockefeller? Bienville? Hangtown fry? A stew or chowder? Our … Continue reading →